Bone-in, skin-on chicken thighs are cheaper and more flavorful than chicken breast. So why not save a buck and broaden your horizons with some deliciously juicy chicken thighs? The secret to getting that golden, crispy skin is a really hot pan and blotting the skin dry.
This recipe creates JUICY, and CRISPY chicken EVERY single time!! It’s literally my goto! 😃I add dried rubbed sage under the skin and squeeze fresh lemon juice over the skin when it’s done. Thanks for sharing this recipe! ❤️
Terica (Pinterest)
Feeling inspired by chicken and waffles, I paired these chicken thighs with a honey glazed pizza (I had extra pizza dough on hand). Simple to make and fun to eat!
Pan Sear and Roast for Perfectly Crispy, Juicy Chicken Thighs
This method is a pro trick I learned working in a restaurant and it doesn’t even require a recipe. Searing the chicken skin-side down in a skillet as hot as the sun guarantees crispy skin, while an oven roast finishes the meat for perfectly cooked, juicy chicken.
If you’re looking to build a flavorful chicken dish by instinct, then this is an essential technique to master.
Basic Steps
1. Dry the chicken
No need to rinse the chicken. Just dab it with a paper towel to get it super dry. Then sprinkle with salt and pepper front to back. This is the only seasoning required.
2. Heat an oven proof skillet
Preheat a cast iron or oven friendly skillet over medium heat. When the skillet is screaming hot, coat generously with olive oil.
3. Sear Skin Side Down
Use tongs to place the chicken skin-side down in the hot oil (it should sizzle loudly). Stand back as the oil might pop a bit. Once the chicken touches the pan, do not attempt to move it for 5 whole minutes while the skin blisters.
4. Roast
Flip the chicken (now skin-side up) and transfer the pan to a hot oven. Roast at 450° F for 10 minutes or until a meat thermometer registers 165° F in the thickest part.
Note: If you cook the chicken to 170° F, it will still be perfectly juicy. This is my preference for chicken thighs cooked bone-in.
You can remove the chicken thighs onto a paper towel to allow excess oil to run off or just serve nice and hot with this honey glazed dessert pizza.
I know chicken thighs can be intimidating at first, but this method really does work, and I think it’s so much more flavorful than chicken breasts. I hope you give it a try and if you are looking for a simple, seasonal side, there’s cauliflower mash (for most of the year), taco shop guacamole (more of a sauce than a side), collard greens, and broccoli rice.
Pan Seared and Roasted Chicken Thighs
Ingredients
- 4 chicken thighs any size, skin on and bone-in
- Kosher salt season to taste
- freshly ground black pepper season to taste
- 2 tbsp olive oil extra virgin
Instructions
- Dry the chicken. No need to rinse the chicken. Just dab it with a paper towel to get it super dry. Then sprinkle with salt and pepper front to back. This is the only seasoning required.
- Heat an oven proof skillet. Preheat a cast iron or oven friendly skillet over medium heat. When the skillet is screaming hot, coat generously with olive oil.
- Sear Skin Side Down. Use tongs to place the chicken skin-side down in the hot oil (it should sizzle loudly). Stand back as the oil might pop a bit. Once the chicken touches the pan, do not attempt to move it for 5 whole minutes while the skin blisters.
- Roast. Flip the chicken (now skin-side up) and transfer the pan to a hot oven. Roast at 450° F for 10 minutes or until a meat thermometer registers 165°F in the thickest part. Note: If you cook the chicken to 170° F, it will still be perfectly juicy. This is my preference for chicken thighs cooked bone-in.
